Sous Chef | Lead Kitchen, Temp-to-Perm + Weekly Pay

Susan Hamilton; Greater London; On-site; GBP 24,000 - 35,000; Full time

Benefits offered by this job

Weekly pay during temporary period

Permanent position opportunity

Holiday pay

Pension scheme

Career progression

Supportive working environment

Job summary

Susan Hamilton is currently recruiting an experienced Sous Chef to join a busy kitchen on a temp-to-perm basis. This role offers the chance to showcase culinary skill, gain valuable experience and progress into a permanent position within a supportive and professional environment.

You will support the Head Chef, lead the kitchen team during service, manage food safety and stock, and contribute to menu planning and costs.

Qualifications

• Experience as Sous Chef or strong Junior Sous Chef.
• Excellent knowledge of food safety and kitchen management.
• Strong leadership and communication skills.
• Experience with stock control, ordering and food costing.
• Ability to work under pressure while maintaining high standards.

Responsibilities

• Support the Head Chef in managing kitchen operations.
• Prepare and deliver high-quality dishes to company standards.
• Assist with menu planning, food costing and stock management.
• Lead and support the kitchen team during service.
• Train and develop junior chefs and kitchen staff.
• Monitor food safety, hygiene and allergen compliance.
• Manage stock levels, minimize waste and control food costs.
• Ensure smooth and efficient service during busy periods.
• Take responsibility for the kitchen in the absence of the Head Chef.

Skills

Sous Chef experience

Leadership

Food safety

Stock control

Communication

Job description

Susan Hamilton is currently recruiting an experienced Sous Chef to join a busy kitchen on a temp-to-perm basis. This role offers the chance to showcase culinary skill, gain valuable experience and progress into a permanent position within a supportive and professional environment.

You will support the Head Chef, lead the kitchen team during service, manage food safety and stock, and contribute to menu planning and costs.